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Cinco de Mayo Appetisers & Sides

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: Mexico and Central America
Forum Discription: Mexico and Central America
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3503
Printed Date: 14 April 2021 at 23:48


Topic: Cinco de Mayo Appetisers & Sides
Posted By: Margi Cintrano
Subject: Cinco de Mayo Appetisers & Sides
Date Posted: 02 May 2013 at 14:55
 
Sunday is Cinco de Mayo, the 5th of May ...
 
Prior to having the main course, which appetisers and salsas would you serve to accompany a  roast pork  ( of course considering where one lives, or BBQ Pork Roast ) ?
 
Here are some of the ideas, we have been throwing around this evening ...
 
SALSAS and home made Tortilla Chips ...
 
1) Pico de Gallo Salsa: white onion, juicy ripe fresh red tomato diced, jalapeño, sea salt or kosher
 
2) Yucatán Habanera Salsa:  habanero chili peppers, garlic, fresh lime juice & sea salt
 
3) Toasted Guajillo Chili Salsa: guajillo chili, garlic, apple cider, vinegar, onion, sea salt and garlic
 
4) Taqueria Guacamole:  avocado, fresh lime juice and fresh cilantro - Jalisco Style is not prepared with tomato.
 
5) Another thought has come to mind, and I forget exactly what Ron ( Tas ) calls it; however, it is layers of cheese, black beans, tomato, onion ... and it is a Dip to spread on crackers or tortilla chips
which I had learnt to prepare in Jalisco; with an Aztec Mocajete, a volcanic stone Mortar with a volcanic stone Pestle ...
 
6) Fresh mango, red onion, fresh papaya, chili, and cilantro salsa
 
 
 
SIDES ...
 
1) Plantains
 
2) Fried sweet yellow bananas
 
3) Fried Yuca ( casava or manioc )
 
4) Brook ( Historic Foodie´s ) Mango, Radish Salad with purple onion
 
5) Roasted Poblanos with oregano, crème fraîche, Mexican Fresh Cheese, sea salt, cilantro and onion with Fresh Shrimp
 
 
Since, this is going to be done on Saturday morning, I believe we shall go with Historic Foodie´s Radish Mango Salad which is very refreshing with a roast pork Mexican with authentic ingredients; and "LIGHT"  ... We try to avoid starchy tubers with protein ...
 
Considering, all, we would like a light appetiser that is decorative and colorful ...
 
OPEN TO IDEAS ...
 
Thank you.
MCD.
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



Replies:
Posted By: Hoser
Date Posted: 03 May 2013 at 03:04

 
5) Another thought has come to mind, and I forget exactly what Ron ( Tas ) calls it; however, it is layers of cheese, black beans, tomato, onion ... and it is a Dip to spread on crackers or tortilla chips
which I had learnt to prepare in Jalisco; with an Aztec Mocajete, a volcanic stone Mortar with a volcanic stone Pestle ...
 
He calls it seven-layer  dip.

http://foodsoftheworld.activeboards.net/7layer-dip_topic3176_post21305.html?KW=layer+bean#21305" rel="nofollow - http://foodsoftheworld.activeboards.net/7layer-dip_topic3176_post21305.html?KW=layer+bean#21305


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Go ahead...play with your food!


Posted By: Margi Cintrano
Date Posted: 03 May 2013 at 12:06
Thank you Hoser ...
 
Yes, I wrote out his recipe in my notebook today ...
 
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: Percebes
Date Posted: 11 November 2014 at 20:52
I have always wanted to make a special mayonnaise for Cinco de Mayo.

A Cinco de Mayo Mayo


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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.


Posted By: AK1
Date Posted: 11 November 2014 at 21:12
LOblaws beat you to it!
http://www.presidentschoice.ca/en_CA/products/productlisting/pc_avocado_mayo_sandwich_spreadprod1640017.html


Posted By: Margi Cintrano
Date Posted: 11 November 2014 at 23:11
Ali oli is different than mayonnaise. If you need the original Spanish recipe I can post; Percebes. This is not Mexican. Have a wonderful day.

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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.


Posted By: drinks
Date Posted: 02 March 2015 at 13:53
What would be wrong with cabrito al pastor, baked and fried after slicing potatos, a salsa of your choice,I prefer pico de gallo, without the cilantro,( I am one of the people who cannot stand the flavor of it), a few fresh corn tortillas and some nice fresh tamales.
Cerveza of choice, of course!


Posted By: Hoser
Date Posted: 03 March 2015 at 01:35
Originally posted by drinks drinks wrote:

What would be wrong with cabrito al pastor, baked and fried after slicing potatos, a salsa of your choice,I prefer pico de gallo, without the cilantro,( I am one of the people who cannot stand the flavor of it), a few fresh corn tortillas and some nice fresh tamales.
Cerveza of choice, of course!

Nothing wrong with that at all...but I'm one of those guys that must have the cilantro in my pico de gallo....just not the same without it.

We totally agree on the ice cold cervesasThumbs Up


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Go ahead...play with your food!



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